Strawberry Rhubarb Cake

Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

Recipe Ingredients:

Strawberry Rhubarb Cake

  • 2 cups all-purpose flour
  • 1 1/3 cup sugar divided
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup Pacific Foods Organic Coconut Original Plant-Based Beverage
  • 1 1/2 cups strawberries fresh or frozen, diced
  • 1/2 cup rhubarb fresh or frozen, diced
  • 1/3 cup water

Vanilla Frosting with Muddled Strawberries

  • 2 cups powdered sugar
  • 3/4 cup vegan butter softened
  • 1 tsp. vanilla
  • 1 tbsp. Pacific Foods Organic Unsweetened Coconut Original Plant-Based Beverage
  • 1 cup fresh strawberries diced
  • 1 tsp. sugar
  • Preheat oven to 350 degrees Fahrenheit. Grease 2, 8-inch round cake pans.
  • In a large bowl combine flour, 1 cup sugar, baking powder and salt, set aside. Combine rhubarb, strawberries, 1/3 cup sugar, and water in a saucepan and bring to a boil, simmer for 10 minutes or until rhubarb and strawberries are soft.
  • In another mixing bowl, whisk together eggs, vegetable oil, Coconut Plant-Based Beverage and add rhubarb syrup. Add to dry mixture and whisk until just combined. Pour batter into prepared cake pans, bake for 35 minutes or until a toothpick comes out clean.
  • To make the frosting, combine vegan butter, powdered sugar, Coconut Plant-Based Beverage and vanilla in a medium mixing bowl. In a small bowl toss diced strawberries with granulated sugar, muddle strawberries slightly with the back of a large spoon.
  • Once the cake layers have cooled completely, top one cake layer with frosting and muddled strawberries, then top with second cake layer and repeat. With a cake spatula add frosting around the sides. Top the cake with additional strawberries before serving.